What do banana pickles taste like?

Banana pickles have a unique flavor - sweet, tangy, and slightly spiced. The vinegar brine gives them that classic pickle punch, while the bananas bring in natural sweetness. If you add spices like chili or garlic, they can also have a savory or spicy edge. The overall taste is bold and surprising, making them stand out from traditional pickles.

How long do banana pickles last in the fridge?

Banana pickles made with the refrigerator method usually last up to 3 weeks. Be sure to store them in airtight jars and always use clean utensils when serving. If you notice any signs of spoilage - like mold, off smells, or cloudiness - it’s best to discard them. For longer storage, consider proper canning methods.

Can you make banana pickles with ripe bananas?

It’s best to avoid overripe bananas. While you can technically pickle them, they tend to become mushy and don’t hold up well in the brine. Use bananas that are yellow and just barely ripe - they should be firm and free of brown spots. This helps maintain a nice texture after pickling.

Are banana pickles sweet or sour?

They’re both. The vinegar provides a tangy bite, while the bananas bring in natural sugar. Most recipes also add a bit of granulated sugar to balance the flavor. You can adjust the sweet-to-sour ratio depending on your taste. If you like bold, sweet-and-sour pairings, banana pickles will hit the spot.

Banana Pickles Recipe: Sweet, Tangy & Surprisingly Simple -

Description

A sweet and tangy homemade banana pickle recipe made with pantry staples. Perfect for sandwiches, snacks, or charcuterie boards.

Ingredients

Scale

4 firm bananas, sliced

1 cup white vinegar

½ cup water

1 cup granulated sugar

1 tsp salt

½ tsp turmeric

½ tsp mustard seeds

½ tsp chili flakes (optional)

1 cinnamon stick (optional)

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Instructions

Peel and slice bananas into ½-inch rounds.

Place slices in clean jars, leaving 1 inch of space.

In a saucepan, combine vinegar, water, sugar, salt, turmeric, mustard seeds, and spices.

Bring mixture to a boil, stirring until sugar dissolves.

Pour hot brine over banana slices in jars.

Seal jars, let them cool, then refrigerate.

Wait 24–48 hours before eating for best flavor.

Notes

Use just-ripe bananas to avoid mushy pickles.

Add ginger or garlic for extra depth.

Keeps in fridge for up to 3 weeks.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Pickles & Preserves
Method: Quick Pickling
Cuisine: American

Nutrition

Serving Size: 4 slices
Calories: 60
Sugar: 10g
Sodium: 120mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 0g
Cholesterol: 0mg